📝 About This Recipe
A beloved staple of Kabul’s vibrant street food scene, Pakora-e-Kachaloo are thinly sliced potatoes enveloped in a seasoned chickpea flour batter and fried to golden perfection. These fritters are celebrated for their satisfying crunch and the warm, earthy aroma of turmeric and coriander that permeates every bite. Whether served as a rainy-day snack or a festive appetizer, they offer a soul-warming taste of Afghan hospitality that is impossible to resist.
🥗 Ingredients
The Potatoes
- 3 large Russet or Yukon Gold potatoes (peeled and sliced into 1/8-inch thick rounds)
- 4 cups Cold water (for soaking slices)
The Batter
- 1.5 cups Gram flour (Besan/Chickpea flour) (sifted to remove lumps)
- 2 tablespoons Rice flour (for extra crispiness)
- 1/2 teaspoon Baking powder (helps the batter puff up)
- 1/2 teaspoon Ground turmeric (for a vibrant golden color)
- 1 teaspoon Ground coriander
- 1 teaspoon Cumin seeds (toasted and slightly crushed)
- 1/2 teaspoon Red chili flakes (adjust to heat preference)
- 1 teaspoon Salt (or to taste)
- 1/4 cup Fresh cilantro (finely chopped)
- 3/4 cup Water (added gradually until desired consistency)
For Frying
- 2 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Peel the potatoes and slice them into uniform rounds, approximately 1/8-inch thick. Use a mandoline if available for perfect consistency.
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2
Submerge the potato slices in a bowl of cold water for 10 minutes to remove excess starch. This ensures they don't turn mushy.
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3
In a large mixing bowl, whisk together the sifted chickpea flour, rice flour, baking powder, turmeric, coriander, crushed cumin seeds, chili flakes, and salt.
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4
Slowly pour in the water while whisking constantly. Aim for a thick, smooth batter that resembles the consistency of heavy cream—it should coat the back of a spoon without dripping off immediately.
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5
Fold in the finely chopped fresh cilantro into the batter and let it rest for 10-15 minutes. Resting allows the flour to hydrate, resulting in a smoother coating.
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6
Drain the potato slices and pat them completely dry with a clean kitchen towel or paper towels. Moisture on the surface will prevent the batter from sticking.
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7
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches approximately 350°F (175°C).
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8
Test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface immediately, the oil is ready.
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9
Dip each potato slice into the batter one by one, ensuring both sides are fully and evenly coated.
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10
Carefully slide the coated slices into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 to maintain the oil temperature.
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11
Fry for 3-4 minutes, turning halfway through, until the pakoras are a deep golden brown and the potato inside is tender when pierced with a fork.
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12
Use a slotted spoon to remove the pakoras and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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13
Repeat the process with the remaining potato slices and batter.
💡 Chef's Tips
For the ultimate crunch, do not skip the rice flour; it provides a structural crispness that chickpea flour alone cannot achieve. Ensure your potato slices are uniform in thickness so they all cook at the same rate. If the batter feels too thin, add a tablespoon more of chickpea flour; if too thick, add water a teaspoon at a time. Maintain the oil temperature consistently; if the oil is too cold, the pakoras will absorb grease and become heavy. Serve these immediately! While they stay tasty, the signature crunch is best experienced right out of the fryer.
🍽️ Serving Suggestions
Serve hot with a side of Chatni-e-Gashneez (Afghan spicy cilantro and vinegar chutney). Pair with a cup of hot cardamom-infused Afghan green tea (Chai). Offer a side of thick Greek yogurt or garlic yogurt dip to cool down the spices. Include a fresh salad of diced cucumbers, tomatoes, and red onions with a squeeze of lemon. Sprinkle with a pinch of Chaat Masala or extra salt immediately after frying for a flavor boost.